Light Cream Braided Bread

Light Cream Braided Bread

1. Weigh all the materials, put all the materials into the bread machine and start the kneading function for 20 minutes. In fact, the initial expansion is reached in 15 minutes.

2. Then take a look at the shape, knead it into a smooth dough, knead it to complete the expansion, and pull out a thin and flexible glove film.

3. Round the dough and place it aside, cover it with plastic wrap, and let it rest for 15 minutes.

4. Divide the dough into 12 equal parts, and cover with plastic wrap to relax for 20 minutes after rounding.

5. Take a small dough, roll the small dough into an oval shape, and turn the dough over with the help of a scraper.

6. Roll it down from top to bottom, pinch it tightly, and knead it into a long strip. If it shrinks when the long strip is rubbed, cover it with plastic wrap, relax it for a few minutes, and then rub it.

7. Roll the dough into long strips one by one, and weave them into braids in groups of three.

8. Connect the braids end to end and pinch tightly to prevent the bread joints from exploding during the fermentation process and affecting the appearance of the finished product.

9. Put it on the baking tray and cover with plastic wrap, and carry out the final fermentation.

10. Put it in the oven and ferment to 1.5 times its size. The flour can be slowly rebounded by pressing the flour on the dough with fingers.

11. Take out the fermented bread embryo, spray a little water on the bread embryo, but keep the surface moist, and then sprinkle an appropriate amount of coconut paste.

12. The fermented noodles are sent to the preheated oven, heated at 150 degrees and lowered at 160 degrees, and bake for 18 minutes (the temperature of each oven is different, please adjust the time and temperature according to the temper of your own oven), in order to prevent the top from being colored Cover the tin foil in time, take it out and put it on the drying net immediately after it is out of the oven, and keep it sealed when it remains warm.

13. Finished picture

14. Finished picture

15. Finished picture

Tips:

1. The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water (liquid) in the recipe and adjust it appropriately. (This temperature is for reference only, please press your own oven Temperature adjustment).
2. The dough is braided into a braid. It does not need to be woven too tightly, but you must pay attention to the importance of the head and tail.
Otherwise it is easy to loosen after fermentation or roasting.
3. If the color of the bread is too dark, cover it with tin foil, otherwise the bread will not look good.